Snow Pudding
From The Apsley cookery book, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1033Calories
19 gProtein
256 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1033 kcal
Protein19 g
Carbohydrates256 g
Fiber8.4 g
Sugars234 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium29 mg
Potassium422 mg
Calcium91 mg
Iron2 mg
Magnesium29 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline18 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 70. The excerpt below is the record exactly as published.
Snow Pudding. Ingredients. Eight ounces of Sugar. I Three Lemons. Quarter of an ounce of Yege- Whites of three Eggs, table Gelatine. | Half a pint of Water
Cook this with the app: pantry check, scaling, and the assistant.